A deliciously flavoured vegetarian risotto, with romanesco, roasted almonds and Parmesan cheese. Serves up to 4 people and is ready in about half an hour.
Made by Véronique
Published at 2014-10-27, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Peel and finely dice the onion and the garlic cloves. Heat a drizzle of olive oil in a medium-sized frying pan and sauté the onion and garlic until translucent. Briefly toast the almonds in a dry frying pan.
Keep an eye on the almonds as they can burn quickly.
Add the risotto rice to a medium frying pan with the onion and garlic. Sauté for 5 minutes over a medium heat. Deglaze the pan with the white wine. Once the rice has absorbed almost all the white wine, start adding the vegetable stock, a little at a time.
Continue adding the stock, and stirring, until the risotto is cooked. Meanwhile, cut half of the romanesco into florets. Heat a dash of olive oil in the same medium-sized frying pan you used to toast the almonds.
Sauté the romanesco florets over a medium heat for 5 minutes. Add the cooked romanesco to the pan of risotto. Season with salt and pepper.
Serve this vegetarian romanesco risotto on a deep plate, adding grated Parmesan as desired. Sprinkle the toasted almonds over the top. Bon appetit!
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